Yield: 6 servings
Measure | Ingredient |
---|---|
8 ounces | Italian salad dressing |
¼ cup | Catsup |
¼ cup | Red wine |
1 teaspoon | Worcestershire sauce |
\N \N | Salt; to taste |
\N \N | Pepper; to taste |
4 pounds | Sirloin; or round steak |
48 larges | Shrimp, raw; shelled |
6 slices | Bacon; cut in squares |
1 \N | Green pepper; sliced |
1 large | Onion; sliced |
1 can | Button mushroons; (4oz) |
To make marinade, combine salad dressing, catsup, wine, Worcestershire sauce, salt and pepper. Cut steak into 1-½ inch cubes. Put steak cubes and raw shrimp in marinade and let stand in refrigerator 3 hours.
Remove beef and shrimp from marinade; alternate 8 beef cubes and 8 shrimp on 6 skewers, using squares of bacon, slices of pepper and onion, and mushrooms between meats. Place skewers 4 to 6 inches abover medium heat on grill. Cook 8 to 10 minutes on each side, brushing with marinade occasionally.
SOURCE: Southern Living Magazine,sometime in 1974. Typed for you by Nancy Coleman.